re using and have ready two cups of cooked
spaghetti or macaroni and put this into the meat until thoroughly
heated. This must not be too wet; let water cook away just before adding
the tomatoes.

BEEF LOAF

To two pounds of chopped beef take three egg yolks, three tablespoons of
parsley, three tablespoons of melted chicken-fat, four heaping
tablespoons of soft bread crumbs, one-half teaspoon of kitchen bouquet,
two teaspoons of lemon juice, grated peel of one lemon, one teaspoon of
salt, one-half teaspoon of onion-juice and one teaspoon of pepper. Mix
and bake twenty-five minutes in a quick oven with one-fourth cup of
melted chicken-fat, and one-half cup of boiling water. Baste often.

HAMBURGER STEAK

Take one pound of raw beef, cut off fat and stringy pieces, chop
extremely fine, season with salt and pepper, grate in part of an onion
or fry with onions. Make into round cakes a little less than one-half
inch thick. Heat pan blue hot, grease lightly; add cakes, count sixty,
then turn them and cook on the other side until brown. When well browned
they are done if liked rare. Cook ten minutes if liked well done.

BITKI (RUSSIAN HAMBURGER STEAK)

Take two cups of clear beef chopped, and two cups of bread crumbs that
have been soaked in a little water, leaving them quite moist, mix
thoroughly with the beef, season with pepper and salt and shape into
individual cakes. Fry as directed for Hamburger Steak.

CHOPPED MEAT WITH RAISINS (ROUMANIAN)

Take a pound of chopped meat, add grated onion, an egg, matzoth flour,
white pepper, mix and form into small balls, put in pot with one-half
cup of water, fat, sugar, a quarter cup of large black raisins, a few
slices of lemon and let stew one-half hour, then thicken gravy with
tablespoon of flour browned in a tablespoon of fat and serve.

CARNATZLICH (ROUMANIAN)

One pound of tenderloin, chopped, add an egg, a little paprika, black
pepper, salt and four cloves of garlic (which have been scraped, and
let stand in a little salt for ten minutes, and then mashed so it looks
like dough). Form this meat mixture into short sausage-like rolls; boil
one-half hour and serve at once.

Serve this dish with Slaitta. (See Vegetables.)

BAKED HASH

Mix together one cup of chopped meat, one cup of cold mashed potatoes,
one-half an onion, minced, one well-beaten egg and one-half cup of soup
stock. Season rather highly with salt, if unsalted meat is used, paprika
and celer